Banquet Server

POSITION:                   Banquet Server

DEPARTMENT:             Food & Beverage

REPORTS TO:             Banquet Captain & Food & Beverage Supervisor

FLSA STATUS:            Non-Exempt – Part Time Hourly

Summary

ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Banquet Server at the Shreveport Convention Center/Municipal Auditorium in Shreveport, Louisiana.   Under direction of the Banquet Captain & Food & Beverage Supervisor, the Part Time Banquet Server member's primary responsibilities include the following functions in accordance with ASM policies.

Essential Duties and Responsibilities

• Reports to work in proper uniform according to the scheduled time.
• Follows instructions for each event as given by the managers and captains of Food & Beverage
• Operation of card transaction machine.
• Assist with collecting, polishing and set up of all banquet equipment to include flatware, china, glassware and serving pieces, banquet tables, chairs and linens etc. for each event
• Serves alcohol under the ASM Global SAVOR Safe guidelines
• Works in Banquet Catering, Concessions events
• Assists, beverages, bread and condiments etc.
• Assists with cleaning all banquet equipment including cleaning and filling salt & pepper, condiment, bread etc.
• Create and execute the logistics of delivery of all food to prospective functions and outlets including preparation and set up of event room and dishing area when necessary.
• Prepares tables with place settings and builds buffets as instructed by the Food & Beverage Manager and or Banquet Captain
• Attends pre-function meetings for briefing of event details and any line ups by managers or captains
• Always provides friendly and courteous customer service to guests and co-workers
• Remains at assigned station and performs duties as assigned according to each event.
• Reports any customer service and or/complaints to Banquet Captain and/or F & B Managers
• Cleans and returns all serving pieces to their proper storage area
• Adheres to strict grooming standards and policies of the company
• Follows service standards, procedure, and guidelines.
• Delivery, set-up, service and breakdown of all equipment and food & beverage as assigned to prospective functions and all outlets
• Deep cleaning as assigned.
• Cleans all banquet wares efficiently and safely
• Removes debris from prospective banquet areas after events show ready for the next day.
• Takes trash to proper receptacles and uses proper disposal methods, for trash and composting containers
• Deep clean and sanitizing equipment as assigned
• Quick with counting and simple arithmetic
• Follows all food safety instructions, HACCP, and the Food Code
• Works efficiently with a production schedule, to meet business demands as directed for all of the venue spaces as directed by F & B leadership
• Provides the highest quality service to guests, temporary staff and co-workers.
• Train and supervise employees / temp labor under his/her supervision
• Assists with opening, closing and months end inventory counts, and duties as assigned
• Assists quarterly with wares and equipment counting and maintains and organizes all wares in their proper storage area
• Sets-up and breakdown of stations and completes side work prior to events
• Maintains a sanitizer bucket at proper dilution
• Ensures all products are properly wrapped, labeled, and dated
• Operates equipment (coffee, tea, bar equipment) according to use and safety instructions
• Keeps work area clean, organized, and sanitary
• Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand/ station is ready for the next shift
• Practices FIFO (First in First Out) for all products to ensure proper rotation
• Attends and participates in event briefing meetings as instructed
• Performs all skilled labor as classification dictates
• Leads by example, represents with a polite and can-do attitude
• Follow proper reporting procedures for accidents and incidents.
• Other duties as assigned by the Director of Food & Beverage and/or F & B Manager

Other duties may be assigned.

Supervisory Responsibilities    

No Supervisor Responsibilities

Working Conditions

• The working hours are scheduled based on the needs the facility. PART-TIME ON-CALL scheduling.
• There is no guarantee of hours on a week